How to par bake sourdough pizza crust!

Ingredients

430g warm water

60g olive oil

60g honey

300g of active sourdough starter

20g salt

900g flour (all purpose or bread flour)

Instructions

1.

In a mixer or a bowl, combine the water, oil, honey, cornmeal, sourdough

starter, and salt. Stir with a spatula or mix to blend the ingredients together

until the ingredients are consistently incorporated. Add the flour and mix

again until the flour is fully incorporated.

2.

Cover the bowl and allow 1 hour to rest.

3.

After 1 hour, perform stretch and folds around the dough until your dough

appears smooth.

a.

There is only one stretch and fold for this recipe, due to the lower

hydration of the dough!

4.

Cover the dough and allow it to bulk ferment at room temperature for 4-8

hours, or until it has almost doubled in size.

5.

Once the dough has doubled, transfer the covered bowl into the

refrigerator overnight. Your dough can stay in the fridge like this for 12-48

hours.

6.

In the morning, remove the dough from the fridge, and separate it into five

individual balls of dough, each weighing 350g.

7.

Shape each piece of dough into a smooth ball, pinching the seams at the

bottom of each ball.

8.

Preheat your oven to 425 degrees, (along with your pizza stone if you’re using one). Shape and roll onto a parchment paper and if par baking bake for 8-10 minutes and let cool completely then when ready to bake preheat oven to 450 put topping on and bake for 8-10 minutes

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